It is a typical table cheese from the region of Friuli Venezia Giulia and northeastern Veneto.

It is a semi-hard cooked cheese made with thermised cow's milk, compact, white or straw-yellow in colour with regular uniform holes. Initially the light brown coloured rind is smooth, elastic and compact, becoming dry over time.  The paste becomes more close-textured and flaky as the cheese matures.

Three different types of Montasio are available:
- Montasio Fresco (fresh), aged from 2 to 4 months; it has a mild and mellow flavour with hints of milk;
- Montasio Mezzano (semi-matured), aged 5 to 10 months; it has a stronger full-bodied flavour;
- Montasio Stagionato (matured), aged at least 10 months; characterised by very aromatic and pleasantly sharp tones.


Montasio gets its name from the mountain of the same name, a group of mountains between the Resia valley and the Canale del Ferro (the iron channel) in the Friuli highlands and belongs to the large category of alpine cheeses. Originating around the year 1000, these cheeses served the purpose of storing an easily perishable product such as milk for periods when production was low or non-existent.
It originated around 1200 when Benedictine monks from the Moggio Udinese Abbey refined the various production techniques of local cheesemakers. This production technology quickly spread through the valleys of the Julian and Carnic Alps before arriving up to the Friuli-Veneto plain. Its diffusion was also encouraged by its proximity to the "Canale ...

The territory

The production area for Montasio cheese covers two regions:
- Friuli Venezia Giulia: the entire territory of the provinces of Udine, Pordenone, Gorizia and Trieste;
- Veneto: the entire territory of the provinces of Treviso and Belluno ...